how does the poaching eggs recipe scale for different sizes of egg?
The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels).
I was wondering how the temperature, pH and the time would change for eggs of different sizes, e.g. quail and ostrich ?
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It doesn't really scale since the thermodynamics of objects interacting in liquids is a differential equation. You may be able to make some gross assumptions and use a first order d.e. to estimate, but it wouldn't be an easy scale. You can get a more clear answer at physics.stackexchange.com.
However, the good folks at El Bulli solved this already.
Place the eggs in a Sous Vide bath at exactly 63C 62C.
After 1-hour you're gauranteed to have soft-boiled style eggs (shell or poached)
After 1-day (they said) you'll still have soft-boild eggs. According to their testimony (it was presented at Harvard), you can run this indefinitely and not ruin the eggs.
As stated above in various comments it is a complicated question. I do have some info.
First read khymos I think that the formula they have answers the question :-)
They have a answer in a graph but it is only displayed for a very small range of chicken eggs.
This page in Norwegian gives you a online tool to manipulate the size of the egg and get the cooking time, but it only handles 12 to 17 cm circumference, translation here for the terms here if you need it
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